Summer. Refreshment. Cold things.
Throw chocolate into the mix and that’s pretty much a perfect match!
Possibly the best part of this recipe is that once you make it (in next to no time), it’s ready and waiting for you to enjoy from the freezer.
Who doesn’t love that?
As any of my Aussie followers will know well, chocolate Paddle Pops were as much a part of childhood summers, as salty hair and BBQ’s.
Although not having consumed one for a number of years, I remember their flavour and I feel confident that I’ve recreated them – better and of course, whole.
To balance the sometimes heavy and non summer-suitable creaminess, I’ve used a combination of milk and coconut water.
Hydrating, delicious and a great choice for those sticky summer days for big and little kids alike!
- ⅓ cup raw cacao powder
- 1 teaspoon vanilla powder/2 teaspoons extract
- 200ml unsweetened coconut water
- 200ml milk of your preference (soy, rice, almond,
- ½ cup almond butter
- 2 tablespoons maple/rice malt syrup
or honey (if not vegan)
- Iceblock moulds
- 2 tablespoons raw cacao
- 2 tablespoons coconut oil, melted
- ¼ teaspoon maple/rice malt syrup or honey (if not vegan)
- Add iceblock ingredients to a blender
- Blend until well combined
- Pour into ice block moulds
- Set in the freezer for at least 4 hours
- Run under hot water for a moment to assist in removing from mould when ready to consume
- Combine chocolate topping and coat already set iceblocks to enjoy straight away or to once again freeze